Chocolate Chip Cookie Dough Cupcakes
Well it’s been a while. I’ve been really busy the past 2 months – weddings, moving, starting an internship and traveling, but it’s been so long that I was just overcome by the need to bake Monday night. At work all day Tuesday I was really antsy, and I just wanted to get home and bake so right after work I went and bought all new baking ingredients (I left all mine at my school apartment) and started baking the moment I got home. These cupcakes are not for a casual baking experience – I spent 4 hours in the kitchen making the most elaborate baked good I have ever made. I started making the cookie dough center (I chose to use the deep dish cookie pie recipe because it tastes like cookie dough even when cooked, so if it was cooked during baking it’d be fine), baking 24 small cookies and placing 24 small globs in the freezer. Then I followed the cupcake and frosting recipe from here and assembled them.
Chocolate Chip Cookie Dough Cupcakes
The result was amazing. Just tasting the frosting it was a little too sugary but combined with the cupcake – everything works together in an amazing way that is just so good. I ended up taking them to work today and the response has been outstanding, everyone saying they’re delicious. One person said no when I offered and the man in the cubicle next to him and just taken a bite and said “You’ll want to try one of these Dave…” and one person said “When do we hire her?” Another co-worker is Gluten free so using the left over cookie dough I baked a couple of larger cookies for him (since the recipe is vegan, gluten free, cholesterol free, but not sugar or deliciousness free).
Ingredients
- 2 cans white beans or garbanzos (drained and rinsed) (500g total, once drained)
- 1 cup quick oats (or certified-gf quick oats)
- 1/4 cup unsweetened applesauce
- 3 tbsp canola oil
- 2 tsp pure vanilla extract
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 and 1/2 cups brown sugar
- 1 cup chocolate chips
- 3 sticks softened butter
- 1 1/2 cups light brown sugar, packed
- 4 large eggs
- 2 2/3 cups all purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 cup milk
- 2 tsp. vanilla extract
- 3 sticks softened butter
- 3/4 cup light brown sugar, packed
- 3 1/2 cups powdered sugar
- 1/2 tsp. salt
- 2 tbsp. milk
- 1 tsp. vanilla extract
- Chocolate Chips
Instructions
- Preheat oven to 350F
- Combine all ingredients (minus the chocolate chips) in a really good food processor, fold in chocolate chips
- Bake 24 - 3/4inch cookies until the bottoms turn a golden brown (about 7-10 minutes)
- Place 24 small globs on wax paper and freeze while the others bake and you make the cupcake batter
- Leave oven on 350F
- Blend butter and brown sugar until light and fluffy. Add in eggs one at a time - blending well with each addition
- In a medium bowl combine flour, baking powder, baking soda, and salt
- Alternate adding the dry mixture and milk to the wet mixture - ending with the dry, mixing until just incorporated
- Blend in vanilla
- Fill each cupcake 3/4 of the way full.
- Take the frozen cookie dough from the freezer and ball up the dough, pressing one into each cupcake slightly
- Bake for 16-20 minutes
- Blend the butter and brown sugar until light and fluffy, then mix in the powdered sugar
- Add the salt, milk and vanilla and blend
- When cupcakes cool frost them. Sprinkle on remaining chocolate chips and garnish with a small cookie.